Bun-less Turkey Burgers
I am a sucker for a good, juicy burger, but I try not to eat them all time as I know they aren’t the best things to be putting into my body. I mostly eat 80% healthy and then have few indulgences throughout the week! Instead of only allowing myself one burger a month, I decided to create a burger recipe that I could have any time I wanted! These turkey burgers are a win win for me- they satisfy my burger craving while not making me feel like I just consumed 2,000 calories at the same time! And bonus- my fiancé loves them too! I wrap the patties in romaine or put them over arugula for a salad version, but you are welcome to eat them however you please! And the topping are endless! I like to change them up every time I make these, but my usual go-tos are avocado, sautéed mushrooms, red onion and tomatoes! Get creative in the kitchen and let me know your favorite way to serve them! Enjoy!
Bun-less Turkey Burgers
- Prep Time: 5m
- Cook Time: 15m
- Total Time: 20m
- Serves: 4
- Yield: 4 turkey burger patties
Ingredients
- 1 lb lean ground turkey
- ½ small onion, chopped fine
- 3 tbsp. Dijon mustard
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. dried oregano
- salt and pepper
Optional Toppings
- Jalapenos
- Avocado
- Tomatoes
- Red onion
- Lettuce
Instructions
- Preheat the oven to 400 degrees.
- Combine all the ingredients in a bowl. Mix everything together, but do not overwork the meat.
- Once all the ingredients are incorporated, divide the burgers into 4 patties.
- Heat a grill pan over medium/high heat with some avocado oil and ghee. When the pan is hot, sear the burgers. Cook them on each side for about 4-6 minutes until they form a nice golden brown edge, then finish in the oven. Bake them in the oven for 8-10 minutes depending on how thick your patties are.
- Place the burgers on a bed of lettuce (I prefer to use arugula or romaine). Then I like to top mine with sliced avocado, red onions, jalapenos and tomatoes. Feel free to put whatever veggies you prefer on top!
xo, Rachel
